Grilled Mozzarella Sandwich With Anchovy-Olive Tapenade

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Big Girls Small Kitchen


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1/2 small garlic clove

Pinch of kosher salt

1/3 cup olives – about half niçoise and half meaty/wrinkled black olives, like Nyon, pitted

1 anchovy

1/2 teaspoon lemon juice

1/2 teaspoon olive oil

1 sprig’s worth of fresh oregano leaves

3 thick slices fresh mozzarella

2 slices good bread, preferably something sourdough-y

2 tablespoons butter

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